Chicken and Spinach Breakfast Casserole Recipe – Know the Secret Tips :- The Chicken and Spinach Breakfast Casserole, which also includes Sun-Dried Tomatoes and Feta, is an excellent choice for a breakfast that is full in protein. Make it for breakfast, brunch, or to prepare meals in advance!
Chicken and Spinach Breakfast Casserole Recipe – Know the Secret Tips
A closer look at the egg dish made with chicken and spinach. Having recently completed the preparation of my Chicken and Spinach Egg Cups, I thought it would be a fantastic idea to use the same concept, but in the form of a casserole.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 5 ounces baby spinach
- 6 ounces sun-dried tomatoes, drained
- 4 cups cooked chicken, chopped
- 6 large eggs
- 1 16-oz carton egg whites
- 6 ounces feta cheese
- 1 tsp sea salt, to taste
Instructions
Prepare a large casserole dish measuring 13 inches by 9 inches by spraying it with cooking spray and preheating the oven to 375 degrees Fahrenheit.
In a large skillet, bring the avocado oil to a surface temperature of medium-high. After about five to eight minutes, add the chopped onion and continue to sauté it while tossing it occasionally until it starts to become more tender.
Stir in the garlic and baby spinach, then cover the skillet and continue cooking for approximately two minutes, or until the spinach has wilted. Sea salt should be sprinkled over everything once the sun-dried tomatoes have been stirred in. Remove from the heat source.
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The chicken, onion, spinach, sun-dried tomatoes, and garlic are all cooked in a skillet. The chicken and vegetable mixture should be transferred to the casserole dish that has been prepared, and then everything should be uniformly distributed.
An enormous casserole dish that contains chicken and vegetables inside of it. Eggs and egg whites should be mixed together in a large basin using a whisk until they are thoroughly blended. The eggs can be seasoned with salt, which is what I do, but the amount of salt you use is entirely up to your own preferences.
A red mixing bowl containing eggs and egg whites that have been stirred together. The egg mixture should be distributed evenly over the chicken and vegetables. Egg bake dish consisting of a casserole dish with chicken, veggies, and raw eggs.
To ensure that the ingredients are evenly dispersed throughout the casserole, stirring in the feta cheese and moving everything about can help achieve this. Any kind of shredded cheese can be sprinkled on top of the dish if that is something you would like to do.
a casserole dish containing raw eggs, veggies, and poultry that has been combined with feta cheese and is ready to be baked. Bake the casserole on the middle rack of an oven that has been warmed for thirty-five to forty-five minutes, or until the top is golden brown and the dish tests clean.
If you want to be sure that the egg casserole is cooked through, you can check the temperature of the meat by inserting a thermometer into the middle of the dish. Once it achieves an internal temperature of at least 190 degrees Fahrenheit, it is regarded to be completely cooked. When I bake this, it takes me thirty-five minutes to complete.
Before cutting the casserole into slices and serving it, you should wait at least ten minutes for it to cool down.
The individual slices can be served with toppings like as sour cream, plain Greek yogurt, or guacamole, or they can be served with fresh fruit and toasted bread or a green salad for a complete meal. If you so desire, each slice can be served with a topping.
Nutrition
- Serving: 1Slice (of 8)
- Calories: 350kcal
- Carbohydrates: 8g
- Protein: 35g
- Fat: 20g
- Saturated Fat: 7g
- Polyunsaturated Fat: 7g
- Cholesterol: 220mg
- Sodium: 473mg
- Fiber: 1g
- Sugar: 3g
Notes
The breakfast dish has a flavor that is much more pronounced the following day! If you are able to make it in advance, I would strongly suggest that you do so.
